Preparation

1

Roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.

2

Remove the spices from the pan and grind them to a fine powder in a coffee grinder. Store in an airtight jar for up to 6 months.